Name: How to prep this Cheesy Fajita Chicken and Corn with Tomato Salsa two months in advance
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 4
Ingredients: 425g packet corn cobbettes; 1½ cups finely grated parmesan; 35g sachet Fajita seasoning; 600g chicken tenderloins; Mashed avocado and tortilla strips, to serve; TOMATO SALSA; 250g punnet cherry tomatoes, halved; 1 green capsicum, chopped; ½ small red onion, finely sliced; 1 cup chopped fresh coriander; 2 tbsp lemon juice

It goes without saying that my Food Editor background means that food is never far from my mind.

And when I visit family and friends, they can count on a tasty parcel coming along with me.

When my daughter April was adjusting to life with a newborn last year, I visited often, always with a meal prepped, so we could focus on cuddle time with baby Heath.

We love Mexican so a rotation of burrito bowls, nachos and tacos ensued. On one occasion, a simplified take on our Cheesy Fajita Chicken recipe was the order of the day.

As a seasoned recipe writer you’d think I’d follow recipes word for word, but I must confess, I’m a fiend for taking shortcuts.

It’s possibly because I run on optimistic timing, a bad habit of trying to squeeze too much into any given timeframe.

One thing’s for sure – I wouldn’t be coating the tenderloins one at a time, because ain’t nobody got time for that!

My approach was to throw the chicken into a large snap lock bag with whatever Mexican spice mix I had in the pantry, then give it good toss.

Into the esky went the bag of chicken with some grated cheese, sour cream, salad leaves and an avocado, adding a couple of ice-bricks to keep it fresh en route.

marinated chicken in a bag — We’ve made sure this meal is as hassle-free as possible. (Credit: aremedia.com.au)

When we were ready to eat, it was a simple task of cooking the chicken in the air fryer. Gotta love an air fryer for speedy dinners. But if yours isn’t big enough to cook the chicken in a single batch for this recipe, cook a second batch.

Wrapping up the succulent, spicy chicken in warm tortillas with chopped avo, salad leaves, grated cheese, sour cream and tomato salsa made for the perfect DIY meal.

I must say that the chicken and spice mix in a bag method has long been my go-to for mess-free meal prep.

It works well with all sorts of chicken cuts – wings, drumsticks or thighs. You can even toss them in the bag with the spice mix, flatten out the bag and freeze for up to two months. Thaw overnight in the fridge, then simply pop the chicken into the air fryer or oven for an easy meal the family will love.

In this era of cozzie livs is it any wonder that chicken wins the prize for Australia’s most popular protein? So why not make it easy and delicious?

Ingredients

425g packet corn cobbettes

1½ cups finely grated parmesan

35g sachet Fajita seasoning

600g chicken tenderloins

Mashed avocado and tortilla strips, to serve

TOMATO SALSA

250g punnet cherry tomatoes, halved

1 green capsicum, chopped

½ small red onion, finely sliced

1 cup chopped fresh coriander

2 tbsp lemon juice

Method

Step 1

Spray a 7-litre air fryer basket with olive oil. Arrange corn in basket. Air fry on 200C for about 12 mins, turning halfway through, until just tender. Remove. Carefully coat in ½ cup of the parmesan. Cover loosely with foil to keep warm.

Step 2

Meanwhile, combine remaining parmesan and spice mix on a large plate. One at a time, coat chicken in parmesan mixture. Spray both sides of chicken with olive oil.

Step 3

Arrange chicken in a single layer in basket. Air fry on 180C for about 10 mins, turning halfway, golden and cooked through.

Step 4

SALSA: Combine all ingredients in a large bowl. Season with salt and pepper. Toss to combine.

Step 5

Serve chicken with salsa, corn, mashed avocado and tortilla strips.

Lara Carlucci Editorial Assistant

Lara is an Editorial Assistant to Managing Food Editor Karen Buckley for New Idea, New Idea Food, Woman’s Day, Take 5, and That’s Life, and an Assistant and Writer for Diabetic Living. With a Bachelor of Media (Communications & Journalism), a Bachelor of Arts, and a Bachelor of Arts and Social Sciences (Honours), she’s always nurtured a passion and love for writing in whatever form it takes, wanting to share stories that matter. Food is her second love: shaped by her Italian heritage, and the countless large family gatherings that are always comprised of wholesome, generous meals prepared by loved ones. If not around the banquet table, she’ll take every opportunity to sample Sydney’s endless supply of cuisines – having visited over 70 food joints in the last year alone!

Jane Ash Food Editor

Jane’s love of food began at a young age and led to her studying home economics at TAFE before embarking on a career in food media and TAFE hospitality teaching that has spanned over 30 years. Today, as a Food Editor across New Idea, New Idea Food and Woman’s Day, she’s all for sharing fresh, delicious and achievable recipe ideas, plus the tricks of the trade so everyone can experience the joy of cooking. Attaining a certificate in Nutrition and Diet from Beck Health & Nutrition, Jane has a sound knowledge of the role a wholesome diet plays in overall health and wellbeing, and a growing interest in developing recipes for those on special diets. A believer in everything in moderation, her love of food extends to sweet treats too, especially cakes and desserts, of which she’s developed hundreds while working in numerous leading magazine test kitchens. She knows she’s in the right job when she finds herself still dreaming up new creations to share and inspire others.

Ingredients

Method

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